Louvana Soup (Cypriot Split Pea Soup)

11 February 2026
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Serves
4
prepTime
Prep time
25
totalTime
Total time
65
Ingredients
  • 1 cup (230 g) louvana (yellow split peas)
  • 12 cups (3 litres) water
  • ½ cup (110 g) short-grain rice
  • ⅓ cup (80 ml) olive oil (plus 3 tablespoons extra for the bread)
  • ½ cup (75 g) dry onion, finely chopped
  • 1–2 small garlic cloves
  • ⅓ cup (90 ml) lemon juice
  • ½ cup (130 ml) citron juice
  • 1 teaspoon salt
  • A pinch of black pepper
  • 2 cups stale bread, cut into cubes
 
 
Method
  1. Sort through the split peas to remove any small stones or debris. Rinse well and place them in a pot.
    Add 10 cups of water and bring to a boil. Skim off any foam that forms on the surface using a strainer or slotted spoon.
    Reduce the heat to medium and cook for 40–50 minutes, or until the split peas are tender.
  2. Add the rice and the remaining 2 cups of water. Continue cooking for about 20 minutes, until the rice softens.
  3. Meanwhile, heat the olive oil in a small pan and sauté the onion until lightly golden, about 2–3 minutes.
    Add the garlic and stir for a few seconds until fragrant.
    Add this mixture to the soup along with the lemon juice, citron juice, salt and pepper.
    Simmer for 2–3 minutes, then remove from heat.
  4. In a small pan, heat the 3 tablespoons of olive oil and toast the bread cubes on all sides, about 5 minutes, until golden and crisp.
  5. Serve the louvana soup topped with the toasted bread.
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